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Effect of fortification of defatted Moringa oleifera seed flour on consumers acceptability and nutritional characteristics of wheat bread

Yıl 2022, Cilt 3, Sayı 1, 18 - 25, 23.06.2022
https://doi.org/10.55147/efse.1126061

Öz

Bread was enhanced with defatted moringa seed flour in various quantities (0-7.5%) in this investigation. The functional properties of the flour and the physical, proximate, mineral content and sensory attributes of the defatted moringa fortified bread samples were evaluated. The functional properties of the defatted moringa seed flour showed Bulk Density (0.75g/ml), Oil Absorption Capacity (88.45 %), Reconstitution index (76.28 %), Swelling index (8.25 g/vol), Solubility (8.63 %), Viscosity (342.60 cp), and Water Absorption Capacity (82.45 %). Results of the proximate analysis showed that defatted moringa seed flour addition significantly (p < 0.05) increased the protein (13.82–15.39%), fat (1.25–1.56%), ash (1.51–1.61%) and fibre content (0.13–0.18%) of the bread samples, while the moisture (7.85–7.60%), carbohydrates content (75.44–72.88%) and pH (8.05-7.8%) of the bread decreased. Addition of defatted moringa seed flour significantly (p<0.05) decreased the loaf heights from 10.50 to 6.90 (cm), loaf weights from 133.1 to 118.0 (g), loaf volumes from 1148 to 671(cm3) and the specific volumes from 9.05 to 5.55 (g/cm3). The mineral contents (calcium, Iron, Sodium, potassium, and Phosphorus) of the moringa fortified bread also increased significantly as the proportion of defatted moringa seed flour. Results of the sensory evaluation indicated that the 5% defatted moringa fortified bread was not significantly different from the bread produced from 100% wheat flour in terms of most of the quality attributes evaluated in this study. In conclusion, fortification of bread with defatted moringa seed flour increased both the micro and macronutrient of conventional bread and acceptable to consumers at 5% fortification level.

Kaynakça

  • Abdelghafor, R.F., Mustafa, A.I., Ibrahim, A.M.H., Krishnan, P.G., (2011). Quality of bread from composite flour of sorghum and hard white winter wheat. Adv. J. Food Sci. Technol. 3 (1), 9–15.
  • Adeleke, R.O., Odedeji, J.O., (2010). Acceptability studies on bread fortified with tilapia fish flour. Pakistan J. Nutr. 9 (6), 531–534.
  • Ameh, M.O., Gernah, D.I., Igbabul, B.D., (2013). Physico-chemical and sensory evaluation of wheat bread supplemented with stabilized undefatted rice bran. Food Nutr. Sci. 4, 43–48. AOAC (2012) Official Methods of Analysis. 18th Edition, Association of Official Analytical Chemists, Arlington.
  • Bakke. A and Z. Vickers (2007) Consumers liking of refined and whole wheat breads," Journal of Food Science, vol. 72, pp. S473-S480.
  • Cees L, Boogaard BK, Atta-Krah K (2021) How food systems change (or not): Governance implications for system transformation processes. DOI: 10.1007/s12571-021-01178-4
  • Chong, L. C. and Noor Aziah, A. A. (2008). Influence of Partial Substitution of Wheat Flour with Banana (Musa paradisiaca var. Awak) Flour on the PhysicoChemical and Sensory Characteristics of Doughnuts. International Food Research Journal Vol. 15, 119-214
  • Dewettinck K., F. V. Bockstaele, B. Kuhne, W. Van-de, T. Courtens, and X. Gellynck, "Nutritional value of bread; Influence of processing, food interaction and consumer perception. Review," Journal of Cereal Science, vol. 48, pp. 243-257, 2008.
  • Edema, M.O., Sanni, L.O., Sanni, A.I., (2005). Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria. Afr. J. Biotechnol. 4, 911–918.
  • Eke MO, Elechi JO (2021). Food safety and quality evaluation of street vended meat pies sold in Lafia Metropolis, Nasarawa state, Nigeria. Int. J. Sci. Res. in Biological Sciences. vol.8(1)
  • Elechi Jasper Okoro Godwin, Nwiyi Ikechukwu U. and Adamu Cornelius Smah (2022) Global Food System Transformation for Resilience. In A. I. Ribeiro-Barros, D Tevera, L.F. Goulao and L.D Tivana (Eds). Food Systems Resilience. IntechOpen Limited. London. United Kingdom. DOI: http://dx.doi.org/10.5772/intechopen.102749
  • Elechi Jasper, Adamu Cornelius, Salihu Buhari Salam (2020) Quality Evaluation of Bread Fortified with Pumpkin (Cucurbita pepo) Seed Milk. GSJ: Volume 8, Issue 2, February 2020. Pp 4778-4795
  • Elechi, Jasper O.G and Sule, Juliana I (2021) Influence of Traditional Food Processing Systems on Food Safety, Chemical Compositions and Functional Properties of Pumpkin (Cucurbita pepo) Seed Flour. Journal of Nutrition and Food Security. (INPRESS)
  • Elechi, Jasper O.G, Sampson Eno-Obong Abia, Adamu Cornelius S, Nzuta Rimancwe A and Adejoh Benjamin Joseph (2022) Product Design, Nutritional Characteristics and Consumers Acceptability Studies of Carrot and Mango Doughnut Fortified with Date-Syrup as Sweetener. Food and Applied Bioscience Journal. (INPRESS).
  • Elleuch, M. D. Bedigian, O. Roiseux, S. Besbes, C. Blecker, and H. Attia (2011) Dietary fibre and fibre-rich by-products of food processing: characterization, technological, functionality and commercial applications: Review," Food Chemistry Journal, vol. 124, pp. 411-421.
  • Fagbemi T.N, A.A. Oshodi and K.O. Ipinmoroti (2005) Effects of processing on the functional properties of full fatted and defatted fluted pumpkin (Telfairia occidentalis) seed flour. Journal of Food Technology 3 (3):370-377.
  • FAO (2018). Future Smart Food Rediscovering hidden treasures of neglected and underutilized species for Zero Hunger in Asia, Executive summary, Bangkok, 36 pp
  • Gopalakrishnanb, L., Doriyaa, K., Kumara, D.S., (2016). Moringa oleifera: a review on nutritive importance and its medicinal application. Food Sci. Human Wellness 5, 49–56.
  • GBD (Global Burden of Disease Study) (2020). Global burden of 369 diseases and injuries in 204 countries and territories, 1990– 2019: A systematic analysis for the global burden of disease study 2019. The Lancet. 2020;396:1204-1222
  • Haneen, H.S.M., (2015). Effect of dried moringa oleifera leaves on the nutritional and organoleptic characteristics of cookies. Alexandria Sci. Exch J. 36 (4), 297–305.
  • Hekmat S. , K. Morgan, M. Soltani, and R. Gough, (2015) "Sensory evaluation of locally grown fruit purees and inulin fibre on probiotic yogurt in Mwanza, Tanzania and the Microbial Analysis of Probiotic Yogurt Fortified with Moringa oleifera," Journal of Health, Population and Nutrition, vol. 33, pp. 60-70.
  • Igbabul, B., Num, G., Amove, J., (2014). Quality evaluation of composite bread produced from wheat, maize and orange fleshed sweet potato flours. Am. J. Food Sci. Technol. 2 (4), 109–115.
  • Ihekoronye A. I. and P. O. Ngoddy (1985) Integrated Food Science and Technology for the Tropics,” Macmillan Publisher LTD, London.
  • Islamiyat Folashade Bolarinwa, Tawakalitu Eniola Aruna ,Akeem Olayemi Raji (2017) Nutritive value and acceptability of bread fortified with moringa seed powder. Journal of the Saudi Society of Agricultural Sciences. http://dx.doi.org/10.1016/j.jssas.2017.05.002
  • Khawaja T. M., M. Tahira, and U. K. Ikram, "Moringa oleifera: a natural gift - A review," Journal of Pharmacology Science Research, vol. 2, pp. 775-781, 2010.
  • Knuckles, B.E., Hudson, C.A., Chiu, M.M. and Sayre, R.N. (1997). Effects of §-glucan barley fractions in high-fiber bread and pasta. Cereal Food World, 42 (2): 94-99.
  • Makinde Folasade Maria and Joel Ifeoluwa Hannah (2019) The Impact of Processing Methods on Chemical Composition, Mineral Bioavailability and Functional Properties of Nigerian-Grown Cashew Flour. International Journal of Food Studies IJFS April 2019 Volume8 pages 1-13 10.7455/ijfs/8.1.2019.a1
  • Mannay S. and C. M. Shadaksharaswany (2005) Foods: facts and Principles. (2nd ed.). New Age International Ltd. Publishers. New Delhi, India.
  • Natal, D.I.G., Dantas, M.I.S., Vidigal, M.C.T.R., Ribeiro, S.M.R., Silva, R.R., Martino, H.S. D., (2013). Physical and sensorial properties of potato reads fortified with whole soybean flour. Rev. Chil. Nutr. 40 (1), 62–70.
  • Nwosu, J.N., Owuamanam, C.I., Omeire, G.C., Eke, C.C., (2014). Quality parameters of bread produced from substitution of wheat flour with cassava flour using soybean as an improver. Am. J. Res. Commun. 2 (3), 99–180.
  • Ochelle P. O., J. K. Ikya, C. O. Ameh, and S. T. Gbaa, (2019) Quality assessment of bread from wheat, water yam and soybean flours," Asian Food Science Journal, vol. 10, pp. 2581-7752.
  • Oke E.K, Tijani O.A, Abiola O.T, Adeoye A.K and Odumosu (2017). Effects of partial substitution of wheat flour with breadfruit flour on Quality attributes of fried Doughnut. The journal of Agricultural Sciences. Vol.13. No. 1. Pp 72-80. http://dx.doi/10.4038/jas.vl3il.8302
  • Olaoye O. A., A. A. Onilude, and O. A. Idowu, (2006) Quality characteristics of bread produced from composite powders of wheat, plantain and soybeans, African Journal of Biotechnology, vol. 5, pp. 1102–1106.
  • Onuegbu, N.C., Ihediohanma, N.C., Odunze, O.F., Ojukwu, M., (2013). Efficiency of wheat: maize composite flour as affected by baking method in bread and cake production. Sky J. Food Sci. 2 (8), 005–013.
  • Otokpa Edu Comfort, Ochelle Paul Ohini, Ikala Gloria Ulenya, Akor Isaac Ahangba (2019) Physio-Chemical and Sensory Properties of Wheat Bread Fortified with Moringa Oleifera Seed Flour. Noble International Journal of Agriculture and Food Technology. Vol. 01, No. 01, pp: 01-12.
  • Paliwal, R. V. Sharma, Pracheta., and S. Sadhna, (2011) "Elucidation of free radical scavenging and antioxidant activity of aqueous and hydro ethanolic extracts of Moringa oleifera pods. Research Journal of Pharmacy Technology," vol. 4, pp. 566-571.
  • Penfield M. P and A. M. Campbell, Experimental Food Science, 3rd ed., 541 pp., Academic Press, Orlando, FL, 1990.
  • Potter N. and J. Hotchkiss (2006) Food Science. 5th ed. CBS Publishers and distributors. Daryangaji, New Delhi, India,
  • Samakradhamrongthai Rajnibhas Sukeaw, Taruedee Jannu, Gerry Renaldi. (2021). Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability. Heliyon 7 (2021) e07776. https://doi.org/10.1016/j.heliyon.2021.e07776.
  • Sanful, R.E., Darko, S., (2010). Utilization of soybean flour in the production of bread. Pakistan J. Nutr. 9 (8), 815–818.
  • Shittu, T.A., Raji, A.O., Sanni, L.O., (2007). Bread from composite cassava wheat powder: I. Effect of bakingtime and temperature on some physical properties of bread loaf. Food Res. Int. 40, 280–290 . Stone, H., Bleibuam, R.N., Thomas, H.A., (2020). Sensory Evaluation Practices, fifth ed. Academic Press.
  • Udofia, P.G., Udoudo, P.J., Eyen, N.O. (2013). Sensory evaluation of wheat-cassava- soybean composite flour (WCS) bread by the mixture experiment design. Afri. J. Food Sci. 7 (10), 368–374.
  • Young, J., (2001). Functional bakery products: current directions and future opportunities. Food Indust. J. 4, 136–144.

Yıl 2022, Cilt 3, Sayı 1, 18 - 25, 23.06.2022
https://doi.org/10.55147/efse.1126061

Öz

Kaynakça

  • Abdelghafor, R.F., Mustafa, A.I., Ibrahim, A.M.H., Krishnan, P.G., (2011). Quality of bread from composite flour of sorghum and hard white winter wheat. Adv. J. Food Sci. Technol. 3 (1), 9–15.
  • Adeleke, R.O., Odedeji, J.O., (2010). Acceptability studies on bread fortified with tilapia fish flour. Pakistan J. Nutr. 9 (6), 531–534.
  • Ameh, M.O., Gernah, D.I., Igbabul, B.D., (2013). Physico-chemical and sensory evaluation of wheat bread supplemented with stabilized undefatted rice bran. Food Nutr. Sci. 4, 43–48. AOAC (2012) Official Methods of Analysis. 18th Edition, Association of Official Analytical Chemists, Arlington.
  • Bakke. A and Z. Vickers (2007) Consumers liking of refined and whole wheat breads," Journal of Food Science, vol. 72, pp. S473-S480.
  • Cees L, Boogaard BK, Atta-Krah K (2021) How food systems change (or not): Governance implications for system transformation processes. DOI: 10.1007/s12571-021-01178-4
  • Chong, L. C. and Noor Aziah, A. A. (2008). Influence of Partial Substitution of Wheat Flour with Banana (Musa paradisiaca var. Awak) Flour on the PhysicoChemical and Sensory Characteristics of Doughnuts. International Food Research Journal Vol. 15, 119-214
  • Dewettinck K., F. V. Bockstaele, B. Kuhne, W. Van-de, T. Courtens, and X. Gellynck, "Nutritional value of bread; Influence of processing, food interaction and consumer perception. Review," Journal of Cereal Science, vol. 48, pp. 243-257, 2008.
  • Edema, M.O., Sanni, L.O., Sanni, A.I., (2005). Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria. Afr. J. Biotechnol. 4, 911–918.
  • Eke MO, Elechi JO (2021). Food safety and quality evaluation of street vended meat pies sold in Lafia Metropolis, Nasarawa state, Nigeria. Int. J. Sci. Res. in Biological Sciences. vol.8(1)
  • Elechi Jasper Okoro Godwin, Nwiyi Ikechukwu U. and Adamu Cornelius Smah (2022) Global Food System Transformation for Resilience. In A. I. Ribeiro-Barros, D Tevera, L.F. Goulao and L.D Tivana (Eds). Food Systems Resilience. IntechOpen Limited. London. United Kingdom. DOI: http://dx.doi.org/10.5772/intechopen.102749
  • Elechi Jasper, Adamu Cornelius, Salihu Buhari Salam (2020) Quality Evaluation of Bread Fortified with Pumpkin (Cucurbita pepo) Seed Milk. GSJ: Volume 8, Issue 2, February 2020. Pp 4778-4795
  • Elechi, Jasper O.G and Sule, Juliana I (2021) Influence of Traditional Food Processing Systems on Food Safety, Chemical Compositions and Functional Properties of Pumpkin (Cucurbita pepo) Seed Flour. Journal of Nutrition and Food Security. (INPRESS)
  • Elechi, Jasper O.G, Sampson Eno-Obong Abia, Adamu Cornelius S, Nzuta Rimancwe A and Adejoh Benjamin Joseph (2022) Product Design, Nutritional Characteristics and Consumers Acceptability Studies of Carrot and Mango Doughnut Fortified with Date-Syrup as Sweetener. Food and Applied Bioscience Journal. (INPRESS).
  • Elleuch, M. D. Bedigian, O. Roiseux, S. Besbes, C. Blecker, and H. Attia (2011) Dietary fibre and fibre-rich by-products of food processing: characterization, technological, functionality and commercial applications: Review," Food Chemistry Journal, vol. 124, pp. 411-421.
  • Fagbemi T.N, A.A. Oshodi and K.O. Ipinmoroti (2005) Effects of processing on the functional properties of full fatted and defatted fluted pumpkin (Telfairia occidentalis) seed flour. Journal of Food Technology 3 (3):370-377.
  • FAO (2018). Future Smart Food Rediscovering hidden treasures of neglected and underutilized species for Zero Hunger in Asia, Executive summary, Bangkok, 36 pp
  • Gopalakrishnanb, L., Doriyaa, K., Kumara, D.S., (2016). Moringa oleifera: a review on nutritive importance and its medicinal application. Food Sci. Human Wellness 5, 49–56.
  • GBD (Global Burden of Disease Study) (2020). Global burden of 369 diseases and injuries in 204 countries and territories, 1990– 2019: A systematic analysis for the global burden of disease study 2019. The Lancet. 2020;396:1204-1222
  • Haneen, H.S.M., (2015). Effect of dried moringa oleifera leaves on the nutritional and organoleptic characteristics of cookies. Alexandria Sci. Exch J. 36 (4), 297–305.
  • Hekmat S. , K. Morgan, M. Soltani, and R. Gough, (2015) "Sensory evaluation of locally grown fruit purees and inulin fibre on probiotic yogurt in Mwanza, Tanzania and the Microbial Analysis of Probiotic Yogurt Fortified with Moringa oleifera," Journal of Health, Population and Nutrition, vol. 33, pp. 60-70.
  • Igbabul, B., Num, G., Amove, J., (2014). Quality evaluation of composite bread produced from wheat, maize and orange fleshed sweet potato flours. Am. J. Food Sci. Technol. 2 (4), 109–115.
  • Ihekoronye A. I. and P. O. Ngoddy (1985) Integrated Food Science and Technology for the Tropics,” Macmillan Publisher LTD, London.
  • Islamiyat Folashade Bolarinwa, Tawakalitu Eniola Aruna ,Akeem Olayemi Raji (2017) Nutritive value and acceptability of bread fortified with moringa seed powder. Journal of the Saudi Society of Agricultural Sciences. http://dx.doi.org/10.1016/j.jssas.2017.05.002
  • Khawaja T. M., M. Tahira, and U. K. Ikram, "Moringa oleifera: a natural gift - A review," Journal of Pharmacology Science Research, vol. 2, pp. 775-781, 2010.
  • Knuckles, B.E., Hudson, C.A., Chiu, M.M. and Sayre, R.N. (1997). Effects of §-glucan barley fractions in high-fiber bread and pasta. Cereal Food World, 42 (2): 94-99.
  • Makinde Folasade Maria and Joel Ifeoluwa Hannah (2019) The Impact of Processing Methods on Chemical Composition, Mineral Bioavailability and Functional Properties of Nigerian-Grown Cashew Flour. International Journal of Food Studies IJFS April 2019 Volume8 pages 1-13 10.7455/ijfs/8.1.2019.a1
  • Mannay S. and C. M. Shadaksharaswany (2005) Foods: facts and Principles. (2nd ed.). New Age International Ltd. Publishers. New Delhi, India.
  • Natal, D.I.G., Dantas, M.I.S., Vidigal, M.C.T.R., Ribeiro, S.M.R., Silva, R.R., Martino, H.S. D., (2013). Physical and sensorial properties of potato reads fortified with whole soybean flour. Rev. Chil. Nutr. 40 (1), 62–70.
  • Nwosu, J.N., Owuamanam, C.I., Omeire, G.C., Eke, C.C., (2014). Quality parameters of bread produced from substitution of wheat flour with cassava flour using soybean as an improver. Am. J. Res. Commun. 2 (3), 99–180.
  • Ochelle P. O., J. K. Ikya, C. O. Ameh, and S. T. Gbaa, (2019) Quality assessment of bread from wheat, water yam and soybean flours," Asian Food Science Journal, vol. 10, pp. 2581-7752.
  • Oke E.K, Tijani O.A, Abiola O.T, Adeoye A.K and Odumosu (2017). Effects of partial substitution of wheat flour with breadfruit flour on Quality attributes of fried Doughnut. The journal of Agricultural Sciences. Vol.13. No. 1. Pp 72-80. http://dx.doi/10.4038/jas.vl3il.8302
  • Olaoye O. A., A. A. Onilude, and O. A. Idowu, (2006) Quality characteristics of bread produced from composite powders of wheat, plantain and soybeans, African Journal of Biotechnology, vol. 5, pp. 1102–1106.
  • Onuegbu, N.C., Ihediohanma, N.C., Odunze, O.F., Ojukwu, M., (2013). Efficiency of wheat: maize composite flour as affected by baking method in bread and cake production. Sky J. Food Sci. 2 (8), 005–013.
  • Otokpa Edu Comfort, Ochelle Paul Ohini, Ikala Gloria Ulenya, Akor Isaac Ahangba (2019) Physio-Chemical and Sensory Properties of Wheat Bread Fortified with Moringa Oleifera Seed Flour. Noble International Journal of Agriculture and Food Technology. Vol. 01, No. 01, pp: 01-12.
  • Paliwal, R. V. Sharma, Pracheta., and S. Sadhna, (2011) "Elucidation of free radical scavenging and antioxidant activity of aqueous and hydro ethanolic extracts of Moringa oleifera pods. Research Journal of Pharmacy Technology," vol. 4, pp. 566-571.
  • Penfield M. P and A. M. Campbell, Experimental Food Science, 3rd ed., 541 pp., Academic Press, Orlando, FL, 1990.
  • Potter N. and J. Hotchkiss (2006) Food Science. 5th ed. CBS Publishers and distributors. Daryangaji, New Delhi, India,
  • Samakradhamrongthai Rajnibhas Sukeaw, Taruedee Jannu, Gerry Renaldi. (2021). Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability. Heliyon 7 (2021) e07776. https://doi.org/10.1016/j.heliyon.2021.e07776.
  • Sanful, R.E., Darko, S., (2010). Utilization of soybean flour in the production of bread. Pakistan J. Nutr. 9 (8), 815–818.
  • Shittu, T.A., Raji, A.O., Sanni, L.O., (2007). Bread from composite cassava wheat powder: I. Effect of bakingtime and temperature on some physical properties of bread loaf. Food Res. Int. 40, 280–290 . Stone, H., Bleibuam, R.N., Thomas, H.A., (2020). Sensory Evaluation Practices, fifth ed. Academic Press.
  • Udofia, P.G., Udoudo, P.J., Eyen, N.O. (2013). Sensory evaluation of wheat-cassava- soybean composite flour (WCS) bread by the mixture experiment design. Afri. J. Food Sci. 7 (10), 368–374.
  • Young, J., (2001). Functional bakery products: current directions and future opportunities. Food Indust. J. 4, 136–144.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Bilimi ve Teknolojisi
Bölüm Research Articles
Yazarlar

Mike OJOTU EKE Bu kişi benim
Joseph Sarwan Tarka University
Nigeria


Jasper Okoro Godwin ELECHI> (Sorumlu Yazar)
University of Agriculture, Makurdi
0000-0001-5623-4189
Nigeria


Fatima BELLO Bu kişi benim
Agricultural Research Council of Nigeria
Nigeria

Erken Görünüm Tarihi 23 Haziran 2022
Yayımlanma Tarihi 23 Haziran 2022
Gönderilme Tarihi 4 Haziran 2022
Kabul Tarihi 28 Haziran 2022
Yayınlandığı Sayı Yıl 2022, Cilt 3, Sayı 1

Kaynak Göster

APA Ojotu Eke, M. , Elechı, J. O. G. & Bello, F. (2022). Effect of fortification of defatted Moringa oleifera seed flour on consumers acceptability and nutritional characteristics of wheat bread . European Food Science and Engineering , 3 (1) , 18-25 . DOI: 10.55147/efse.1126061